# What you'll need:
→ Sponge Cake
01 - 1 2/3 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 3 large eggs, room temperature
05 - 1/2 cup whole milk
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon salt
08 - 1 tablespoon pure vanilla extract
→ Buttercream Frosting
09 - 1 cup unsalted butter, softened
10 - 3 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
→ Decoration
14 - 1/4 cup colorful sprinkles
# Method:
01 - Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large bowl, cream the butter and granulated sugar until light and fluffy, approximately three minutes.
03 - Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
04 - Whisk together flour, baking powder, and salt in a separate bowl.
05 - Add dry ingredients to wet mixture in three portions, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
06 - Pour batter into the prepared pan and smooth the surface. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow the cake to cool in the pan for ten minutes, then transfer to a wire rack and cool completely.
08 - Beat butter until creamy; gradually add powdered sugar, milk, vanilla extract, and a pinch of salt, beating until smooth and fluffy.
09 - Once cooled, slice the cake horizontally into two layers. Spread buttercream between layers, then cover top and sides.
10 - Top the cake with colorful sprinkles. Slice and serve.
